Perfect Roasted Pork Belly…..your double oven is your best friend!

Perfect Roasted Pork Belly  

Prepare: 10 minutes

Cook: Approx  2 hours

Serves 4

Pork belly is a great joint to roast. It’s easy to prepare, simple to carve and the crackling is always a crowd pleaser. Cooking it on a bed of vegetables gives a great base for the gravy.

The double oven is a perfect way to cook this Sunday roast. Start the pork in the main oven then finish off the crackling in the top oven whilst the potatoes and parsnips are all roasting in the main oven.

1.2kg piece boneless belly pork

1 tbsp fennel seeds

1 tsp sea salt

Pinch coarse black pepper

1 tsp rapeseed oil

2 red onions, peeled and halved

2 sticks celery, trimmed and halved

1 carrot, peeled and halved lengthways

To accompany – parboiled and drained, peeled and quartered potatoes and parsnips

Method

  1. Preheat the main oven to 190 °C, Gas 5. Use a piece of clean kitchen paper to pat the skin of the pork dry. Score the skin using the tip of a sharp knife. Mix the fennel seeds, salt, black pepper and oil in a small cup and use your fingers to rub over the skin pushing into the cuts.
  2. Place the onions, celery and carrot in the centre of a small roasting tin and lay the pork on top. Cover loosely with foil and cook for 1 hour 20 minutes. Just before the end of cooking turn on the top oven on 220 °C, Gas Mark 7.
  3. Remove the vegetables from under the pork (these make a tasty accompaniment so don’t discard) and drain and reserve any excess fat / juices. Place the pork uncovered in the top oven and cook for a further 30-40 minutes until the crackling is crisp.
  4. Remove the pork from the oven, cover with foil and allow to rest for at least half an hour- collect any juices for adding to the gravy.
  5. Whilst the pork is finishing cooking roast the potatoes and parsnips in hot oil in a roasting tin in the main oven at 200 C, gas mark 6 for 40-50 minutes, turning every 20 minutes until golden and crisp.

TIP

Make the gravy in the roasting tin on the hob with the reserved cooking juices and any cooking water from other vegetables.  

 

 

 

Rachel Carter

Rachel is a lover of all things foodie with over 20 years in the food industry- working in everything from new product development to food marketing, recipe and food writing. She’s also a member of The Guild of Food Writers, as well as being a judge for the Great Taste Awards. When she’s not in the kitchen she loves running and walking with her two spaniels and eating cake!